Recipes > Desserts > Souffles > Apple Soufflé

Apple Soufflé


  • 1 pint steamed apples
  • 1 tablespoon melted butter
  • 1/2 cup of sugar
  • whites of 6 eggs, yolks of 3
  • slight grating of nutmeg


Stir into the hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. Butter a 3-pint dish and turn the soufflé into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce.


Print recipe/article only


The Cookery Blue Book (1891).

comments powered by Disqus